Chanterelle Casserole
Chanterelles give the dish a rich mushroom aroma, while eggs and cheese provide protein and a tender, set texture. The casserole is browned, juicy, and gently nutty and savory.
Boil the chanterelle mushrooms (150 g) until tender, cool them, and chop them finely.
Heat the milk (120 g) and cool it until warm; do not use the breadcrumbs or wheat flour from the original version.
Separate the eggs (100 g) into whites and yolks. Beat the whites to stiff peaks, then whisk the yolks with the warm milk, melted butter (20 g), table salt (2 g), and black pepper (1 g), and fold in the chanterelle mushrooms and hard cheese (50 g).
Gently fold the whites into the mushroom mixture, transfer it to a greased dish, top with the remaining cheese, and bake at 180°C for 30–35 minutes until golden.
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